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GRILLING TIPS & HELPFUL HINTS
• Always preheat the grill before cooking. Set all burners on HIGH heat and close lid; heat for 10 minutes, or until
thermometer registers 500˚- 550˚F (260˚- 288˚C).
• Sear meats and cook with the lid down for perfectly grilled food every time.
• Grilling times in recipes are based on 70˚F (20˚C) weather and little or no wind. Allow more cooking time on cold or
windy days, or at higher altitudes. Allow less cooking time in extremely hot weather.
• Grilling times in charts and recipes are approximate. Times can vary because of the weather, or the amount, size
and shape of the food being grilled.
• The temperature of your Vieluxe
®
gas grill may run hotter than normal for the first few uses.
• Grilling conditions may require the adjustment of the burner controls to attain the correct cooking temperatures.
• In general, large pieces of meat will require more cooking time per pound than small pieces of meat. Foods on a
crowded cooking grate will require more cooking time than just a few foods. Foods grilled in containers, such as
baked beans, will require more time if grilled in a deep casserole rather than a shallow baking pan.
• Trim excess fat from steaks, chops and roasts, leaving no more than a scant
1
⁄4 inch of fat. Less fat makes cleanup
easier, and is a virtual guarantee against unwanted flare-ups.
• Foods placed on cooking grate directly above burners may require turning or moving to a less hot area.
• Use tongs rather than a fork for turning and handling meats to avoid losing natural juices. Use two spatulas for
handling large whole fish.
• If an unwanted flare-up should occur, turn all burners to OFF and move food to another area of the cooking grate.
Any flames will quickly subside. After flames subside, relight the grill. NEVER USE WATER TO EXTINGUISH
FLAMES ON A GAS GRILL.
• Some foods, such as a casserole or thin fish fillets, will require a container for grilling. Disposable foil pans are very
convenient, but any metal pan with ovenproof handles can also be used.
• Always be sure the bottom tray and grease catch pan are clean and free from debris.
• Do not line the funnel-shaped bottom tray with foil. This could prevent the grease from flowing into the grease
catch pan.
• Using a timer will help to alert you when “well-done” is about to become “over-done.”
FOOD HANDLING SAFETY
• Wash hands thoroughly with hot, soapy water before starting any meal preparation and after handling fresh meat,
fish and poultry.
• Never place cooked food on the same platter that the raw food was placed on.
• Keep hot foods hot and cold foods cold.
• Do not leave cold foods out of refrigeration for more than two hours.
• Do not defrost meat at room temperature or on a countertop.
